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Easy Fried Pickle Chips

a plate of food on a table


1/3 cup all-purpose flour
1/2 cup cornmeal
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 teaspoon cayenne pepper
1 egg white
Kosher salt
2 cups whole Topor's Half Sour pickles, sliced into coins and patted dry with a paper towel
3 tsp olive oil
½ cup mayonnaise
2 tbsp sriracha
2 tbsp lime juice
Pinch black pepper
1 clove chopped garlic 


Make the sauce: Mix all the sauce ingredients in a bowl and stir until smooth; store covered in refrigerator until ready to serve.

"Fry" the pickles: Preheat cookie tray to 425 in oven. In shallow bowl, whisk the flour, cornmeal, paprika, onion powder, cayenne pepper, salt and pepper.  In another bowl, whip egg white. Dredge pickles in egg white then drop the pickles into the cornmeal mixture and toss.

Add olive oil to preheated tray and evenly space covered pickles. Bake for 10-13 minutes or until crispy.